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Carrot & Potato Egg Fry
1'
Not included in this recipe
Treenut
Peanuts
Fish
Crustaceans
Ingredients
Servings
-
6 Portions
+
Onions, finely chopped
1 Medium Onions, finely chopped
Vegetable oil
1 tablespoon Vegetable oil
Potatoes
2 Mediums Potatoes
Carrot, cut into small pieces
2 Mediums Carrot, cut into small pieces
MAGGI® Vegetable Bouillon
2 cubes MAGGI® Vegetable Bouillon
Water
1/2 cup Water
Eggs
7 Mediums Eggs
Carrot & Potato Egg Fry
Nutri value
| Carbohydrates | 16.05 g |
| Energy | 158.88 kcal |
| Fat | 6.84 g |
| Protein | 8.4 g |
| Fiber | 2.38 g |
| Sodium | 105.24 g |
| Sugar | 2.71 g |
Instructions
4 Steps
10'
Total
5'Preparation
10'Cooking
0'Waiting
Carrot & Potato Egg Fry : MAGGI® Recipe
Step by step
1 of 4
0'
Step 1
In a large frying pan, sauté onions until golden. Add potatoes, carrots and sauté until tender and golden around the edges.
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2 of 4
1'
Step 2
Add MAGGI® Vegetable Bouillon, water and stir to dissolve.
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3 of 4
0'
Step 3
Drop 6-8 eggs on top, cover and simmer over medium-low heat until eggs are cooked to desired done-ness.
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4 of 4
0'
Step 4
Chef’s Tip: You can also scramble eggs into the potatoes and carrots.
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Carrot & Potato Egg Fry
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